I'm in charge of making latkes this year and I've seen a lot of conflicting info on which potatoes are best.
Most seem to say that a high-starch potato like a russet is the way to go. Other recipes call for a medium starch potato like yukon gold, but require that a bit of potato starch be added back in....
I think my mom always just used everyday "idaho potatoes," but was very careful to submerge them in water, then rinse them, drain them, and wring them out in a towel.
But after reading up on this online, of course now I'm confused and my mom is on a cruise for the next two weeks and will be incommunicado! It's funny how the simple things like latkes, waffles, french fries, etc. can be the hardest to get just right. I guess that's the burden one must bear when making "comfort food."
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